Chicken Skin

Chicken skin can be made into delicious chicken chips (AKA cracklings). They're like pork rinds... but made out of chicken! 

Lay the chicken skin on a skillet and cook over medium heat. Do your best to keep them flat. You can do this with a spatula, or you can use a fancy bacon press.

Once you hear the sizzle, add a little water to just cover the bottom of the pan. This helps render all of the fat off. Turn the heat up to medium-high and cook until all the water is evaporated and the skins are crispy. 

Drain on a rack or paper towel. Then season with your fave herbs and spices. For a simple start, use salt, pepper, garlic powder, paprika, and cayenne pepper.

Our chicken isn't just any old chicken. Our practices prioritize the health of our land and animals and you! Here's what sets them apart:

✓ Our feed is 100% traceable. And, it's GMO-free. 

✓ Our chicken are 100% truly pastured. They're outdoors all day, 365 days a year. They spend their days foraging in a mobile coop, protected from harsh weather and predators.

✓ Our chickens help replenish and restore the land. Chickens make, and manure is the best natural fertilizer for the land. And, it requires no extra inputs like bags or fuel to transport it!

These practices result in delicious chicken with full flavor and the best nutrition possible.

When compared to conventional chicken raised indoors, natural and pastured chicken like ours contains 3x more quality saturated fats, 4x more long-chain omega 3s, 15% more collagen, 3-6x more vitamin D, and 1-3x more vitamin E. It contains more nutrition, which means you are nourishing your body.

Our chicken skins will last up to a year in the freezer! Once thawed, they'll last about 2 days in the fridge.